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Drunken Beans

1 1/4 cups dried pinto beans or 2 14-ounce cans pinto beans, rinsed and drained
1 tablespoon vegetable oil
3 slices bacon, chopped
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon chili powder or 1 teaspoon red pepper flakes
1 teaspoon chopped fresh oregano
14-ounce can chopped tomatoes, drained
3/4 cup light beer
3/4 cup water
salt and freshly ground black pepper

If using dried beans, place in a large saucepan or bowl. Add enough
water to cover and soak the beans overnight, then cook according
to the instructions on the package. Drain the beans and discard
the cooking water.

In a large saucepan, heat the oil over medium-high heat. Add the
bacon and cook for 3 minutes. Add the onion, garlic, cumin, chili
powder, and oregano; cook, stirring occasionally, until the onion
is tender, about 10 minutes. Add the beans, tomatoes, beer and
water and mix well. Season with salt and pepper to taste and bring
to a boil over high heat. Reduce the heat to low, cover, and simmer
for 30 minutes.

Remove the lid, stir well, and simmer an additional 20 minutes or
until there is very little liquid left. Season to taste with salt
and pepper. Serve hot.


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